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This experiment was conducted to investigate the effects of three levels of chromium (Cr) (0, 700, and 1400 µg/kg of diet) on growth performance, carcass characteristics, immunity, blood parameters, cecal microbial flora, meat taste, and fatty acid profile of Arbor Acres commercial broilers. 120 one-day-old male chicks with four replicates and 10 chicks per replicate were used in a completely randomized design for 42 days. The results of the experiment showed that the lowest cost per kg of live chicken and the best European production index, without statistically significant difference, was demonstrated in Cr700. The growth performance in the whole period (1-42d) was not affected by Cr (P > 0.05). The amount of antibody titer against Newcastle virus, influenza, and sheep red blood cells was affected by experimental treatments (P < 0.05). The data showed that the percentage of saturated fatty acids such as myristic acid, palmitic acid, and stearic acid decreased and the amount of unsaturated fatty acids increased in Cr700 and Cr1400 compared to the control group. The fat content, juiciness, color, chewing ability, elasticity, oral sensation, and general acceptance were affected by using Cr (P < 0.05). Also, the data showed an improvement in cecal microbial flora in broilers fed Cr. In conclusion, it is recommended to feed 700 µg/kg Cr Arbor Acres farming.

This experiment was conducted to investigate the effects of three levels of chromium (Cr) (0, 700, and 1400 µg/kg of diet) on growth performance, carcass characteristics, immunity, blood parameters, cecal microbial flora, meat taste, and fatty acid profile of Arbor Acres commercial broilers. 120 one-day-old male chicks with four replicates and 10 chicks per replicate were used in a completely randomized design for 42 days. The results of the experiment showed that the lowest cost per kg of live chicken and the best European production index, without statistically significant difference, was demonstrated in Cr700. The growth performance in the whole period (1-42d) was not affected by Cr (P > 0.05). The amount of antibody titer against Newcastle virus, influenza, and sheep red blood cells was affected by experimental treatments (P < 0.05). The data showed that the percentage of saturated fatty acids such as myristic acid, palmitic acid, and stearic acid decreased and the amount of unsaturated fatty acids increased in Cr700 and Cr1400 compared to the control group. The fat content, juiciness, color, chewing ability, elasticity, oral sensation, and general acceptance were affected by using Cr (P < 0.05). Also, the data showed an improvement in cecal microbial flora in broilers fed Cr. In conclusion, it is recommended to feed 700 µg/kg Cr Arbor Acres farming. [ABSTRACT FROM AUTHOR]

Sugary beverages are a significant contributor to sugar consumption, and their excessive consumption is associated with increased risks of elevated blood glucose levels and diabetes. Many individuals have a strong preference for sugary beverages and often find beverages with lower sugar content to be less satisfying. Attempts to switch to less sugary options are frequently short-lived, leading to a return to higher-sugar beverages. Recognizing that 75 – 95% of taste perception is influenced by scent, we investigated a scent-based approach to reduce sugar intake while preserving the perception of sweetness. This study introduces an olfactory interface in the form of a mug named “Aromug,” designed to emit a sweet scent in sync with the drinking action. Aromug incorporates motion sensing and scent presentation functions to enhance the perceived sweetness of a beverage, thereby encouraging a gradual reduction in sugar intake. Our experiments, involving 33 participants, demonstrated that the combined scents of sugar-free coffee and chocolate increased the perception of sweetness (p $= 1.641 \times 10^{-2}$ ). The study also found that the simultaneous presentation of scent and visual cues improved taste satisfaction and sweetness perception. Additionally, we observed variations in sweetness preference related to age and frequency of coffee consumption. It was particularly observed that people in their 20s and those who frequently drink coffee tend to perceive the taste of beverages as sweeter. This suggests a potential for Aromug to customize the scent experience based on individual preferences, offering a novel way to encourage healthier beverage choices.

This paper aims to investigate whether ambient scent in coffee chains affects the taste perceptions of customers who consume the products of those chains. The paper highlights the importance of smell in creating memorable experiences and its role in arousing customers. It also mentions the olfactory system's vital functions in warning and protection, eating behavior, and social communication. The use of ambient scent enhances the memorability of brand-related olfactory information. The paper mentions that taste evaluation involves both objective and subjective processes. Biological preferences and existing information can influence taste perceptions. Positive sensory experiences lead to positive attitudes and increased consumption, while negative experiences can have the opposite effect. The paper also emphasizes the connection between smell and taste, with smell responsible for a significant portion of our taste. The coffeehouse's ambiance and coffee scent can influence taste and consumer choices. The sample covers data collected from 578 participants via the convenience sampling method. Overall, the paper provides insights into the impact of smell and taste evaluation mediated by customer loyalty in the context of coffeehouse chains. The study is also thought to inspire future research on senses other than smell and taste in sensory marketing, thereby providing practical implications for businesses in the field. [ABSTRACT FROM AUTHOR]

Background: Antipsychotics are essential in the acute treatment of and maintenance therapy for schizophrenia, but medication adherence and long-term treatment continuity are needed to maximize their effectiveness. Each antipsychotic has various side effects, which may affect adherence. Some patients with schizophrenia are reluctant to take asenapine because of its unique oral-related side effects, such as the bitter taste caused by sublingual administration. Our previous basic research found that D-sorbitol lowered the bitterness parameters of the taste sensors. However, whether D-sorbitol has the same effect in patients remains unclear. Therefore, using a D-sorbitol solution, we aim to evaluate changes in the bitterness of asenapine among patients with schizophrenia. Methods: In this single-blind, placebo-controlled, crossover trial, we plan to recruit 20 adult patients with schizophrenia spectrum disorder who take sublingual asenapine tablets. The participants will be divided into two groups (n = 10 each). Each group will be given a D-sorbitol or placebo solution on the first day for rinsing before taking the sublingual asenapine tablets. After a 1-day interval, the participants will rinse their mouths again with a different liquid. Questionnaires regarding changes in taste and the willingness to continue asenapine will be conducted before the start of the study and after each rinse. The primary and secondary end points will be a taste evaluation of bitterness, and the willingness to continue asenapine, respectively. Differences in questionnaire scores between the D-sorbitol and placebo solutions will be calculated and analyzed using a McNemar test. Discussion: This study aims to determine the efficacy of D-sorbitol in masking the bitter taste of asenapine. To our knowledge, it is the first intervention study using D-sorbitol for bitter taste of asenapine in patients with schizophrenia. Evidence of the efficacy of D-sorbitol could result in D-sorbitol pretreatment being an easy and inexpensive means of improving adherence to asenapine. Trial registration: This study was registered in the Japan Registry of Clinical Trials jRCTs041210019, on May 14, 2021. Ethics approval was obtained from the Nagoya University Clinical Research Review Board. [ABSTRACT FROM AUTHOR]

Orodispersible film (ODF) is a better alternate to oral disintegrating tablets owing to its ease in application and subsequent patient compliance. This study investigates an improvement in physico-mechanical properties and palatability of Diltiazem Hydrochloride (DTZ) by formulating ODF employing solvent casting method. DTZ, used in the treatment of angina and hypertension, undergoes extensive presystemic metabolism and gives an incomplete bioavailability of 35-40%. DTZ also manifests a very bitter taste and after taste. DTZ was formulated into films using different polymer concentrations of Hydroxypropyl methylcellulose ethocel5 and Carboxymethyl cellulose and plasticizer levels of Propylene glycol and Glycerin to screen appropriate polymer-plasticizer combination. Optimized film disintegrated in 10.0+1.53 sec and appeared to be clear and smooth, and almost 100% of the drug release was achieved within 4min from the ODF. Film revealed a good mechanical strength with folding endurance of >260, tensile strength of 1.36+0.11 N/mm2 and %elongation of 15.47+0.47 %. FTIR and DSC showed compatibility between the drug and polymer. Film demonstrated a slightly sweet taste and after taste as well as an acceptability by the human volunteers. In conclusion DTZ was successfully formulated into film with improved physical properties and taste and could be beneficial to patients with cardiovascular disorders. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The palatability of medications is an essential factor for children's adherence to drug treatment. Several methods for drug taste assessment have been developed. The aim of this review is to explore the literature reports of the main methods for the evaluation of medicines taste, named electronic tongue (e-tongue, in vitro) and human sensory panel. A systematic search was performed up to March 2020 and a total of 88 articles were selected. The e-tongue (57.5%) has been more frequently described than the sensory panel (10.3%), while some articles (32.2%) used both techniques. 74.7% of the articles mentioned 'pediatric', 'paediatric' or 'children' in the text, but only 19.5% developed formulations targeting pediatric audience and sensory testing in children is rarely seen. The e-tongue has predominance of use in the taste evaluation of pediatric medicines probably since it is fast, easy to perform and risk free, besides presenting less imprecise data and no fatigue. The human panel is more realistic, despite its intrinsic variability. In this sense, it is proposed the use of e-tongue as a fast way to select the most promising sample(s) and, after that, the sensory panel should be applied in order to confirm the taste masking. [ABSTRACT FROM AUTHOR]

The aim of this work is to compare the effect of co-processed Phoenix dactylifera L. fruit sugar extract and Manihot esculenta starch diluent, and of conventional artificial sweetener (sugar) and corn starch diluent, in the formulation of ketoconazole dry suspension. Physico-mechanical means were used to co-process 5, 25, 50 and 75 % (w/w) Phoenix dactylifera L. sugar syrup with Manihot esculenta starch to create test diluents a, b, c, and d respectively. Same procedure was used to prepare test diluents e, f, g, and h of co-processed Phoenix dactylifera L. sugar with corn starch, while test diluent i is corn starch-industrial sugar diluent used as control. The compatibility of ketoconazole with 1:1 ratio of Manihot esculenta starch - Phoenix dactylifera L. sugar was determined using Fourier transform infrared (FT-IR) spectroscopy. To formulate ketoconazole dry-suspension-for-reconstitution, solvent evaporation process was first used to incorporate ketoconazole powder into the test diluent. Dry starch binder, suspending agents and other components were then mixed together and optimized with isopropyl alcohol, and blended with ketoconazole-diluent mixture to form ketoconazole dry suspension. Suspensions formulated with test diluents a, b, c, d, e, f, g and i were labelled as A, B, C, D, E, F, G, H, and I respectively. The dry suspensions were transferred to different 100 ml bottles, and each reconstituted with freshly boiled and cooled water to produce 20 mg/ml ketoconazole for evaluation studies. The reconstituted suspensions were evaluated for taste, sedimentation volume, degree of flocculation, drug content, and in-vitro dissolution time in gastric pH 1.2. Considering all the parameters, the ketoconazole dry suspension with the co-processed 50 and 75 % Phoenix dactylifera L. sugar in Manihot esculenta starch diluents had satisfying taste masking ability, release characteristics and other acceptable suspension properties with respect to co-processed Phoenix dactylifera L. sugar in corn starch, and are comparable to conventional industrial sugar-corn starch diluents. [ABSTRACT FROM AUTHOR]

Umami taste is imparted predominantly by monosodium glutamate (MSG) and 5′-ribonucleotides. Recently, several different classes of hydrophobic umami-imparting compounds, the structures of which are quite different from MSG, have been reported. To obtain a novel umami-imparting compound,N-cinnamoyl phenethylamine was chosen as the lead compound, and a rational structure-optimization study was conducted on the basis of the pharmacophore model of previously reported compounds. The extremely potent umami-imparting compound 2-[[[2-[(1E)-2-(1,3-benzodioxol-5-yl)ethenyl]-4-oxazolyle]methoxy]methyl]pyridine, which exhibits 27,000 times the umami taste of MSG, was found. Its terminal pyridine residue and linear structure are suggested to be responsible for its strong activity. The time taken to reach maximum taste intensity exhibited by it, as determined by the time-intensity method, is 22.0 s, whereas the maximum taste intensity of MSG occurs immediately. This distinct difference in the time-course taste profile may be due to the hydrophobicity and strong receptor affinity of the new compound. Intense umami-imparting molecule11was discovered by structural optimization of natural umami-imparting substance; rubenamine9and rubescenamine10. [ABSTRACT FROM PUBLISHER]

It is well known that Parkinson's disease is characterized by a variety of non-motor symptoms. A gustatory deficit is hypothesized to be one of them although few and only cross-sectional studies are available. The aim of our pilot study was to prospectively investigate the taste function in Parkinson's disease patients after some years from the first evaluation (mean follow-up 4.35 ± 0.49 years; time range 3.5-5.6 years). A group of 26 patients was re-examined (16 males and 10 females; mean age 70.9 ± 8.4 years, range 54-88 years). Taste function was assessed in one session, by means of the Whole Mouth Test (WMT) and Taste Strips Test (TST). Olfaction was also evaluated with the Sniffin' Sticks Identification Test (SST). All these tests are commercially available (Burghart Company, Germany). All patients were able to understand and complete the procedure. Although scores decreased over time, no significant difference was found between global taste scores of first and second evaluation, neither comparing every single taste quality (WMT: p = 0.234, Mann-Whitney U test; TST: p = 0.747, Mann-Whitney U test; McNemar chi-square in the range of 0-1.455). These results confirm a persistent but slight and stable taste impairment, in patients with Parkinson's disease. Future studies on a much larger sample of patients are certainly required. [ABSTRACT FROM AUTHOR]

• Taste ratings and WTP for chocolate bars from different economic regions collected. • Opinions of food safety and quality rated higher for bars from developed regions. • Models were run on taste and WTP differences for chocolate from different regions. • Origin labels raised taste evaluations and WTP significantly for Europe and Africa. • Eliminating origin uncertainty can benefit taste impression and WTP across regions. U.S. consumers purchase foods from regions all over the world. The impressions they have of these different regions' economic status and the notions of food quality and safety they attribute to these regions could have a significant impact on their taste perceptions and willingness to pay (WTP). Using chocolate bars, this study examined these issues by comparing the influence of labels for two economically developed (U.S. and Europe) and two developing (Africa and South America) regions. Participants in field experiments sampled both labeled and unlabeled pieces of chocolate bars from each region to complete taste evaluations, while the Becker-DeGroot-Marschak (BDM) mechanism was used to determine WTP for each. Accompanying results showed significantly higher perceived food quality, safety, and economic status for the developed regions. Comparisons between labeled and unlabeled versions of chocolate indicated participants preferred the taste of and were willing to pay more for chocolate from developed regions, with European chocolate first and African chocolate last. In comparing labeled and unlabeled versions of the same chocolate, it was found that origin labels typically raised taste evaluations and WTP significantly. This was counter to hypotheses for developing regions, and suggested consumers appreciate the benefit of origin information. It appears providing origin information can benefit the impression of a food, even in instances where consumers have concerns regarding the region. Implementing voluntary or mandatory labeling could be useful to raise product evaluations even for ones from developing regions. [ABSTRACT FROM AUTHOR]

• Wrapping paper color did not affect the perceived taste of milk chocolate. • Wrapping paper color affected the perceived taste of bitter but not less bitter chocolate. • Cup color affected the perceived taste of bitter but not less bitter green tea. • In PROP super-tasters, cup color did not affect the perceived taste of green tea. People are sensitive to bitter taste because bitterness serves as a warning sign of poisons. Previous research reported that taste receptors in the oral cavity are more sensitive to bitter taste than to sweet taste. Other sensory systems, i.e., auditory, olfactory, tactile and visual, have also been shown to be involved in the sense of taste, a phenomenon known as cross-modal correspondence. It has been shown that the color of food or its packaging influences taste expectation and perception. However, it remains unknown whether cross-modal correspondence between visual information and taste depends on the degree of bitterness. Here, we investigated the effect of background color on taste using chocolate and green tea with varying bitterness levels. Undergraduate students were asked to evaluate how bitter and how sweet milk chocolate (Experiment 1) or less bitter and bitter chocolate (Experiment 2) tasted when served from black or pink wrapping paper. In Experiment 3, undergraduate students were ask to evaluate how bitter and how sweet less bitter and bitter green tea tasted when served from a clear blue or a clear cup. The experiments showed that when chocolate and green tea were bitter, visual information influenced taste evaluation. In contrast, no visual effect on taste was seen for less bitter chocolate, milk chocolate or less bitter green tea. The results suggest the possibility that cross-modal correspondence of visual information to taste changes depending on the degree of bitterness. [ABSTRACT FROM AUTHOR]

Taste is an important factor affecting the medicinal properties of oral preparations and patient compliance with medication, and also an important evaluation index for oral preparation design and clinical application. How to characterize the taste objectively, accurately, simply, and efficiently is a bottleneck problem that restricts the taste design, development, and utilization of oral preparations. At present, the commonly used taste assessment methods for oral preparations are traditional human taste panel, electronic tongue, animal preference test, in vitro release study, and electrophysiological test. The traditional human taste panel is the first choice for taste evaluation, but it is limited by poor subjectivity and reproducibility. Therefore, despite some limitations, the other four taste assessment methods have been applied in the pharmaceutical industry as auxiliary methods. This study reviewed the detection principles, applicability, advantages, and disadvantages of the above methods to provide references for the taste correction research and taste assessment of oral preparations, improve patient compliance and the competitiveness of oral preparation products in the industry, and promote the development of oral preparation technologies.